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vibrant vegan soba noodle salad
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Our Favourite Vegan Soba Noodle Recipes

by Fabian Jackson

3min read

Soba noodles are a thin, delicate buckwheat noodle that plays an integral role in Japanese cuisine. Did we mention, they’re pretty versatile too – you’ll find them chilled accompanied by a dipping sauce, in soups or even in a stir-fry. Keep reading to discover some of our go-to plant-based soba recipes. 

Our favourite plant-based soba recipes 

From fuss-free lunches to quick and flavoursome dinners, the soba noodle lends itself to soaking up flavours and taking on a variety of textures. Here are some vegan recipes we find ourselves returning to over and over again.  

Vegan soba noodles peanut sauce recipe

crispy soba sir fry

This crispy tofu and peanut stir-fry recipe comes from our Food Editor, Val. It can be made with whatever kind of noodles you have to hand, but soba is our go-to in this case. This dish strikes the perfect balance of rich peanut sauce with lighter notes of fresh ginger, rice vinegar and spring onions and it all comes together in half an hour.

Vegan soba noodle bowl recipe 

soba noodle bowl

Photo credit: Source

This quick and easy recipe from Simple Veganista showcases fresh ingredients at their most vibrant. It’s rich in protein and fibre and is a low-fat and naturally gluten-free bowl of (tasty) health that includes sugar snap peas, carrots, cucumber, red cabbage and simple miso dressing. A colourful bowl that will top you up on nutrients.  

Vegan soba noodle soup recipe 

soba noodle soup

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This dish is self-described as slurpable noodles by the recipe author, Connoisseurus Veg. It’s a cosy soup consisting of hearty tofu and vibrant veggies in a rich and warming white miso broth. This dish is ideal for any colder days, moods or even if you’re feeling slightly under the weather.  

Vegan soba noodle salad recipe 

soba noodle salad

Photo credit: Source

Here’s a spicy and creamy sesame-cashew soba noodle salad made from nutrient-rich whole foods from Rainbow Plant Life. Soba noodles have a hearty, nutty flavour that lends itself perfectly to this dish. They help balance the sweet, tangy and spicy sauce, rich fried tempeh and fresh edamame, carrots, radish slices and al dente broccoli. This meal can be enjoyed hot right away but has a second lease of life when eaten cold the next day.

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Fabian Jackson
by Fabian Jackson

Fabian is one of our lovely Content Marketing Assistants who loves writing almost as much as he loves coffee, old episodes of Escape to the Country (no judgement here), and cooking up a storm in his kitchen.

Read more from Fabian


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